Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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Serves 8-10 This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food. Ingredients: 1 lb elbow macaroni 2 eggs 2 tbsp. butter 1 cup onion, minced 1/2 cup green pepper, minced 1 – 1 1/2 tsp cayenne (mild-hot) 1 lb grated cheddar cheese 1 12 oz can evaporated milk 1/2 tsp salt Method: 1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot. 2. Stir in cheddar, pepper, and onion. 3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it. 5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot. Macaroni Pie | Island Macaroni & Cheese Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe …
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Makes 12 large meatballs In this case, spiced means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center). Ingredients: For the meatballs: 3/4 lb ground beef, 85% lean 3/4 lb ground lamb 1 large onion, grated 1 egg 2 Tbsp ice water 1/4 cup dry bread crumbs 1/2 tsp ground allspice 1/2 tsp hot Hungarian Paprika (for mild, increase for hot) 1 tsp dried mint 1 – 1 1/2 tsp salt 1 tsp pepper For the Sauce: 2 cup chicken stock 1/2 cup pomegranate concentrate (available at natural grocers) 1/2 tsp black pepper 2 Tbsp honey Method: For the meatballs: 1. Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl. 2. Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasonings are evenly dispersed. 3. Chill meatball mixture for an hour. 4. Shape meatballs and place on a foil-lined baking …
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Serves 6-8 These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy. Ingredients: 1 3/4 lbs ground lamb 2 medium onions, grated 4 cloves garlic, crushed 1 tsp ground cumin 2 tsp dried mint 1/4 cup chopped, fresh parsley 1/2 tsp cayenne pepper 1 1/2 tsp salt 1 tsp pepper 1 tsp paprika Optional Accompaniments: Lavash flatbread Pita Bread Sliced red onion sliced tomatoes fresh sprigs of parsley, mint, and tarragon yogurt and/or yogurt sauce Method: 1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika. 2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients. 3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The …
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Serves 2-3 This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria. Ingredients: 2 eggs 1/2 cup milk 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups flour 1 Tbsp butter 1 onion, sliced thinly 1 cup shredded Gruyère cheese (or more to taste) Method: 1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary. 2. Meanwhile, saute onion in butter until golden. Set aside. 2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float. 3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan. 4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan. Austrian Spaetzle with cheese …
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Serves 2 Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken. Ingredients: 2 pork cutlets 1/2 cup flour 1/2 tsp salt 1/2 tsp pepper 2 eggs 1/2 cup bread crumbs 1 tsp parsley 1 tsp paprika olive oil lemon slices Method: 1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk. 2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling. TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game. 3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture. 4. Cover and refrigerate cutlets for at least an hour. 5. Heat olive oil in a large skillet over medium high. Saute cutlets for …
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Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …
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Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1″ cubes skewers – about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Pineapple marinade: 1/2 cup whole milk yogurt 1 cup pineapple juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Method: 1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family. 2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours. 3. Soak wooden skewers a few hours before grilling for as long as you want but at least an …
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Makes one 8×8 casserole Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn? NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter. Ingredients: 5 russet potatoes (3 lbs), peeled and boiled 1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy) 3/4 cup melted butter 2 tsp garlic salt pepper salt 2 cups frozen corn, thawed 2 Tbsp minced parsley Method: 1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy. 2. Put potato mixture in a buttered casserole dish. 3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk …
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Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango chutney 1 Tbsp curry powder 2 lemons, juiced salt pepper 1 head red boston lettuce 1-2 rustic baguette – depending on your appetite! (a rustic baguette is wider than a traditional baguette – holds more filling) Method: 1. In a large bowl, combine chicken with raisins and pineapple. 2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice. 3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator. 4. Slice baguette(s) in half long-ways and brush the inside with olive oil. …
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Serves 4 When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash. Ingredients: 4 whole trout, head on 3 Tbsp olive oil 3 Tbsp lemon juice 1/4 cup minced fresh parsley salt pepper Method: 1. Preheat grill to medium-high. 2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper. 3. Oil the outside of the fish and place in a grill rack. 4. Cook for about 6 minutes per side. Serve immediately. Grilled Whole Trout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash. CourseMain Dish Lifestyle5-ingredients or less, Gluten-Free, Grilling Food TypeSeafood Servings Prep Time 4 10 minutes Cook Time 12 minutes …
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Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
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